I used to think truffles were complicated. I used to think they required candy thermometers and careful attention and Maldon sea salt and only the finest and most expensive ingredients available. I thought they simply weren’t for me.
I was wrong.
It all starts with date caramel. Have you tried the stuff? If not, YOU HAVEN’T LIVED.
Sticky medjool dates pitted and processed then spiked with sea salt for flavor balance. Raw salted vegan caramel. Yes, please.
Up next? Use a melon baller or a measuring spoon to scoop out truffle shapes (or roll them with your hands!). Then freeze before drizzling with creamy, salted peanut butter. Now we’re getting somewhere.
Last but not least? Dunk those babies in dairy-free dark chocolate and sprinkle with a touch more sea salt. A quick trip to the fridge or freezer and these gems are ready for fast and immediate consumption.
Watch yourself, they’re dangerously good.
You guys are going to FLIP over these truffles. They’re:
Crunchy on the outside
Creamy on the inside
Chocolate-y
Caramel-y
Peanut butter-y
Perfectly salty-sweet
Simple
Decadent
& Intensely satisfying
After sampling my first two I promptly hauled these down to the office staff in our apartment building. Otherwise? These would’ve been gone in an hour. So tasty!
If you give these truffles a go, be sure to snap a pic and tag it @minimalistbaker on Instagram so we can see how yours came out! We love seeing which recipes you try and love. Cheers, friends!
5-Ingredient Salted Caramel Peanut Butter Truffles
Ingredients
- 1 pound medjool dates* (pitted)
- 1/2 tsp sea salt (more for topping)
- 1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
- 1 heaping cup dairy-free bittersweet or dark chocolate (chopped)
- 1 Tbsp melted coconut oil
Instructions
- If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
- Blend/pulse your dates until they form a loose “dough.” Mine usually turns into a ball, which is what you’re going for.
- If it’s not quite combining, drizzle in a tiny bit of warm water – 1 tsp at a time – scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
- Lastly, add sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
- Using a small melon baller or a Tablespoon and finger, scoop out small balls and roll/form them into balls. Place on a parchment-lined baking sheet and freeze for 20-30 minutes to set.
- In the meantime, drizzle on peanut butter until the top is coated. If your peanut butter is super firm and not spreadable (meaning it’s either dry or not the natural variety), add it to a small mixing bowl with 1/2 TBSP coconut oil (amount as original recipe is written // adjust if altering batch size) and microwave to melt (or heat in a small saucepan). Stir to combine, then proceed as instructed.
- Freeze again for another 15-20 minutes, or until the peanut butter has formed a semi-firm “shell.”
- Warm the chocolate over a double boiler or in the microwave in 30 second increments with coconut oil.
- Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet. Alternatively, you could place the truffles on a fork and drizzle the tops with chocolate. Freeze to set again, then dip the bottoms in chocolate and place on parchment to cool. This achieves less of a “shell” and more of a drizzled effect.
- Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
- Place back in freezer or fridge to set – about 30 minutes. Set out from the the freezer or fridge to serve. For softer truffles, let come to room temperature.
- Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles as original recipe is written.
Video
Notes
*Date caramel inspiration from SideSaddle Kitchen (<- love that lady)
*1 ½ cups packed, pitted dates yields ~1 pound.
Rachel Meeks says
I am a caramel fanatic and love medjool dates too ! Finding this healthy alternative is a revelation and super exciting to me ! Can’t wait to try this recipe and experiment on my own with this idea ! Thank you :) !
AM says
I have made these several times and they are delicious! I keep running into the same issue with the dates. I can’t seem to get mine smooth) no chunks) no matter how hard I try.
I always soak my dates first in warm water, but it doesn’t seem to help.
Any suggestions?
Merla says
Does freezing mean putting them in the refrigerator or freezer ?
Stephanie says
Hi Dana, I made your peanut butter cups the other day and I cannot wait to try the date caramels! I was wondering why you add coconut oil to your melted chocolate? My peanut butter cups were a little easy to melt and I thought if I omitted the oil, maybe they would stay solid longer at room temp. What do you think? Thanks so much – love your recipes!
It simply helps the chocolate be easier to work with and creates more of a “crunch” when you enjoy it chilled, and more melty when it’s at room temp. But, it’s optional!
Candice says
I know this is an old post but had a question and some comments to add. These are just amazing, even without the chocolate. And SO easy. I did a thick layer of pb over the date balls and stuck them in the freezer/fridge, and they’re fantastic just like that. Dare I say, they taste similar to Reese’s cups? Yes, even without the chocolate, somehow. Now to my question, is there anyway to tell how many dates are in each date ball? I’m asking strictly for purposes of eating 6 dates/day in the last month of being prego and these are much more appealing than chomping on so many dates a day. :) Not that I don’t love dates by themselves, but your mouth gets tired from all the chewing!
Hi Candice! I’ve found there’s usually ~18-20 pitted dates in 1 cup packed. Good luck!
Candice says
Thank you!
Meredith says
HI Dana,
Been trying your recipes for a few weeks now. Although they seem simple, some of the ingredients are hard to find for me, or expensive! Medjool dates, coconut cream, or even the amount of hazelnuts and almonds in some of your recipes, to name a few. Just wondering where you usually shop for all these items?
Nadia says
Is it supposed to remain in a ball? Or are we suppose to make it into a paste. I noticed that it is more of a paste in the picture above however I didn’t see in the instructions how we are supposed to make it into the paste shown in the picture. I’m worried I made mine incorrectly.
Let it remain in a ball! It’s easier to work with. Mine worked into a paste, but having made this recipe several times now, let it remain in that sticky, ball state! It’s easier for scooping.
Lise says
Worth every step!!! Divine!!!
Sonya says
These are incredible! Made for New Year’s Day dinner and they were a massive hit even had requests to make them as next year’s Christmas gift! I used a small ice cream scoop and found I needed to put it in hot water between scoops as my dates were super soft. Seriously addictive and delicious – I’m thinking of adding some chopped peanuts next time to make them a bit like a snickers bar. Thanks for another faultless recipe!
Nicole Rossetti says
You have inspired me, Dana – thank you!
Mary Jo says
Would they be as delicious without the peanut butter … just plain caramel ???
They LOOK wonderful !!
silvia says
I make chocolate truffles every year as a christmas tradition and these are seriously THE most devine truffles I’ve ever tasted! So good I just ate them for breakfast ?. I used crunchy peanut butter which worked great. I found the date caramel hard to process (almost burnt out my food processor motor) but perhaps my food processor needs a new blade. Also found the caramel very sticky/messy to work with and at one stage said “I won’t be making these again” HOWEVER. …after eating them I have realised it was TOTALLY WORTH getting sticky for. I rubbed some coconut oil on my hands when rolling the caramel into balls which helped alot with the rolling. Thanks for the legendary recipe
Anju says
I tried with both peanut butter and with a pecan, as another reader suggested, both delicious and especially the one with pecan :)
Ashlee says
Hi! I know this is an older recipe but I’m wondering if these would keep in the mail? I’d like to make them for my mother but would have to ship them to her.
That should work if it’s going somewhere cold!
Sen says
Ok so I have no dairy free chocolate on hand but I do have a whole bag of raw cacao powder. I’m thinking I can make a glaze with that and coconut oil but I’m not sure if it would harden. Thoughts?
That should work! Add some maple syrup to sweeten.
Sarah Weldon says
What kind of food processor do you use to make the date caramel?
Sophie says
Holy moly! Just made these thinking that they couldn’t possibly be as good as they look…. They are….oh…my…God!!! Love <3
Gabriela says
I’ve made another truffle recipe I’ve found on this site, but this is easily my favorite! I just finished making a batch. Oh my goodness… Not only was it relatively simple, but they are decadent and delicious. There is a great satisfaction in making your own sweets such as these and I find when I make them myself, I tend to savor and enjoy them much more than running off to a store and purchasing a box. This is a must have recipe for every vegan baker to curb those sweet tooth cravings. So glad to have stumbled on this website.
Whoop! Thanks for sharing, Gabriela! xo
Leanne says
Wow!!! I picked up some dates at the farmers market this past weekend, and knew it was high time to try this recipe. So simple and delicious! I had to force myself to stop eating past three. Thanks so much for creating this!
Ha! So good, right? Glad you enjoyed them, Leanne!
Nicci says
Sincerely…..I….these little drops of delightful, yummy tummyness. I demanded that everyone try one and now I doeth regret that decision. So, just the best.
Samantha Clarke says
As a vegan currently dating a Celiac, I found this to be an absolute lifesaver. SO GOOD. Making this a million more times. #genius
Ah, yay! thanks for sharing Samantha!
susan says
hello! thanks so much for this recipe! i’m making them for the second time today although my date caramel doesn’t come out as smooth as yours. i’m wondering if there is a typo in the recipe or a missing step. you mention in the blog post about the caramel part: “Sticky medjool dates pitted and processed into a rich, caramel-y paste, then spiked with a little coconut oil for added creaminess” — but in the recipe you don’t describe adding coconut oil to the caramel part. i do imagine this would help it come together. is it missing here? thanks!!
Ah! Thanks for catching that Susan. I’ve actually modified the recipe since posting that because I’ve found that simply pureeing them into small pieces rather than a creamy paste makes them MUCH easier to handle! I’ll amend that. I would recommend following the recipe as instructed! Best of luck.
Lora Marie says
Hi, Guys
I’m Lora and I work for Eluxe, which is a French-London based online magazine that is all about luxury, sustainable eco-friendly fashion, natural beauty and skincare products. We’re bringing more attention to our food articles, and with an editor that is firmly Vegan, its important to us to bring attention to a healthier way of eating, and promoting people in the industry that help.
We’ve just published a 20 Raw Vegan Dessert recipes article, and we included your salted caramel peanut butter truffles recipe. We absolutely love this recipe, and know our readers will as well. Please do check out the feature, and good luck with future recipes!
Kind regards,
Lora Marie
Jess says
How is it “date caramel”? It’s just dates with salt right??
Yep! SO good :D
Hailey says
Excuse my language but holy shit!!! These are without a doubt the most perfect morsels i’ve ever seen. I’ve been dying to find a vegan recipe that makes the cut, and have had no success until now. Cannot wait to make these and I’ll definitely tag you on instagram!!
Olivia says
Wondering if these truffles need to be frozen to keep their shape? I’m thinking of mailing some to a friend a few states away to share the deliciousness and wondering if they will last. Thanks!!
They do need to be kept refrigerated. Unfortunately I don’t think they would ship well!
Meredith says
I made these and they were OUTSTANDING. Time consuming but worth it.
Terri says
I’m making these right now (for the second time)!! Our all time favorites. Thanks for sharing such deliciousness – I love your recipes and style (and photos too). Mmmmmmmmm
Katie says
Mmm. Yummy. These are really tasty and satisfying. I forgot to measure the salt, which means I added less than required, but next time I’ll measure, so it tastes nice and salty next time :)
Delicious regardless. :)
Hannah says
I almost never comment but I had to let you know I made these for a Christmas party and they were unbelievably delicious! Everyone loved them and I can’t wait to make more! I have used several of your recipes and they are all fabulous, so please keep them coming.
Alanna says
I have made this twice now and have to say that you were right when you said they are addictive and super easy!!!!!!!! Love em x Alanna Never normal blog
Noelle says
Thank you for this recipe! It’s so nice to have a simple, yet delicious vegan dessert. They are pretty sweet though, so next time I make these I’ll probably make the date part much smaller and in a disc shape. I found that it wasn’t necessary to freeze the date carmel before adding the peanut butter and I also forgot to add coconut oil to the peanut butter and it still turned out awesome. So if you want to make it even simpler, there you go.
Marion says
I wanted to say thank you very much for your blog and in particular for this recipe. It is absolutely delicious. I have a friend who is allergic to dairy and eggs and who was craving caramel. I was very happy to surprise her with a nice little dessert… and these truffles are very good with red wine. This is the very first time I leave a comment on a blog so you should feel very proud of yourself for your fabulous work. Thanks again,
Marion
Michele says
Just made these and they are in the freezer getting set up….can’t wait to try them!! Thank you for the recipe!!!
Of course! Hope you love them!
Shelley Calissendorff says
Non-vegetarian mother quote, “No, I would have no idea those were vegan.”
Vegan self quote, “Stick a fork in me Martha, I’m done!” ;-)
Shelley Calissendorff says
Picked up the 3 ingredients I didn’t already have at the store just now! Making them tonight! :D
Julianne McGrath says
These look crazy good!! Definitely trying them for my
Christmas party!
meredith gnau says
OMG these look amazing!!!!
Hannah Cornelius says
Made them yesterday. They are amazing.
meredith gnau says
ahhh, i have to get the ingredients tomorrow! they look soooooo good!
Renee says
Just curious, can I make these ahead and store them? If so for how long? I have a dinner party and need advance recipes. Thanks
You can make them and freeze them ahead of time, up to a couple weeks. Then just set them out for serving whenever you’re ready! Good luck, Renee.
Mychael Cadena says
I just made these bad boys and ohhhhh gurl! Let me tell you! Sooooo tasty.
I actually added some chopped walnuts to the date mixture after I blended them, cus I’m NUTS like that! :8)
Yay!!
Jana says
So I made these…. yum amazing…. really good. Now do u think u can try to do vegan baked donuts…. I cant find nice and good recipe. I did lots of ur stuff and everything is nice and easy and usually I got everything on hand…. keep up :)))))
Thank you
Jana
Shelley Calissendorff says
Having the same problem myself with a good vegan donut recipe.
veronika says
i would like to send these to a friend. would they travel well or do they need to be refrigerated?
Erin says
Made these with almond butter and I cannot believe how decadent they are! Every single person who tried them were in love. Thank you so much for the recipe!
Britt says
Wowwwwww. Luckily for me I had a pound of dates that I had to use up and made these. THEY ARE AMAZing Thank you!
Yay!!
Jai says
Loved the recipe !! Can I know what would be an alternate for Sea Salt, can normal cooking salt/table salt be used for this recipe ?
Sure!
Kendra says
This was amazing !!! I will make these on a regular basis!!
Rebecca Miller says
Thank you for sharing. Made these for a dinner party and they were praised by both adults & children.
Yay!
Karley says
Making for “treat Thursday” for my boot camp group!
Karley says
They were a major hit…. Many “best treat Thursday ever!” Comments!
MAJOR compliment!
Tammy says
Making these for the second time right now thank you for the recipe!! We are not vegan and I didn’t want the coconut flavor so I substituted butter for the oil… Worked perfect!!
Danielle says
Actually, only some oils taste like coconut. Refined coconut oil has almost no coconut smell/taste, while virgin coconut oil does. Just for future cooking!
Annik says
But refined coconut oil lost a bunch of nutriments while refining…… I think it has been pasteurized or something like that…
Lovely! SO glad you like them Tammy!
Christabel says
do all dates work as long as they are pitted?
Pretty much. Just make sure they’re moist and not hard and dry. Otherwise, they won’t blend into a creamy paste.
Kristen says
So I was so excited when I walked into Earthfare to buy my dates today. We usually have a few on hand, and but needed more for this recipe. They were $7.99 a pound. I bought them, but decided to slowly use them for the Banana Cream Pie Blizzard (your recipe) that I love so much. Do you know of any other stores that carry them for any cheaper?
meredith gnau says
i wonder if they’d be good with dried figs? you can get turkish figs pretty cheap at trader joes.
Vegan Nana says
I’ve found them at Sam’s and Aldi’s. Some of them will need to be soaked because they are not all moist.
La Cuisine d'Helene says
Another of your crazy looking good recipe that I had just added to my board ‘Recipes to Try’ on Pinterest!
Nikki says
OMG!! I just made these and they are amazingly delicious!
Anya says
I was sceptical about making these because every vegan truffle I’d tried had been grainy and too wholefood-y, we all need to indulge once in a while. Making these was seriously easy and I couldn’t believe how chewy and sweet the date centre was – just like a caramel. Really delicious and you couldn’t tell they were dairy-free at all. Next time I make these I’m going to try a different nut butter and stud them with crushed macadamia.
OH yay! Glad you enjoyed them, Anya! Thanks for sharing :D
Georgia says
Total success! Made these today and there frigin delicious!
Whoop! Thanks for sharing, Georgia!
faren says
These are good. Make them people. I added pecans and they were akin to Turtles. Only better.
NICE. (virtual high five)
Sadye says
Three things: 1. These look AMAZING and I’m going to make them for a tapas party next weekend. 2. Where do you find your fresh dates? 3. Would regular peanut work just as well as natural?
I find them in the refrigerated section of Trader Joe’s. Otherwise you can find them as most health food stores! Hope that helps!
Naoko says
These truffles look insanely good! I’ve made peanut butter date caramel with the peanut butter blended in with the dates but a separate peanut butter shell is so creative! And of course, caramel+peanut butter+chocolate=SNICKERS! Yay!
The only problem? I don’t trust myself to make these… Maybe I’ll give it a shot after when I’m exceptionally full and there is less danger of me gobbling up the whole batch :D
Annie says
Wow look at these goodies. I am always a big fan of caramel and this recipe is something I would die for :)
Coletta says
Found you on Instagram and I’m so glad I did. Just made a batch, they are chilling in the freezer as I type. But of course I couldn’t resist a sneak taste with one running with chocolate and it took quite a bit of self-control to keep from groaning out loud at how wonderful they are. I only encountered one issue and it was purely user error: I need a better food processor, mine just wasn’t up to the task of whipping up the caramel. But no worries, I dropped enough hints that I’m sure one will magically appear in the kitchen soon.
Coletta, glad you found us! Instagram is our fave. Date are magical in that, even if your food processor isn’t quite up to the task of caramelizing, even a tough puree does the trick as they still taste amazing. Hope you loved them as much as I did!
Shikha @ Shikha la mode says
I don’t think I’ve lived, cus I haven’t had caramel like that and woah. What have I been doing with my life?!
Megan @ The Nutrition Addiction says
It takes A LOT for me to make myself dessert, and this is happening in my kitchen right now.
DO IT. Then report back!!
Richa {VeganRicha.com} says
gosh the truffles look so good Dana.
Ashley says
SO creative + fun + delicious + pretty + I want to eat them all right now!
hippymomelizabeth says
Family Approved!
jenna @ just j.faye says
Date caramel?! Oh my goodness, amazing!
Chrissy says
You are now my favorite.
Sue says
Oh dear I am in such trouble …. these look too good to stop at one!
Katie @ Produce on Parade says
Where would we be with dates? I am scared to even think about it. Awesome combo with the peanut butter! So smart!!
Sarah @ People, Places & Plates says
So I just walked in the door from the grocery store where I picked up dates for a different recipe….annnd definitely just changed my mind! Trying these for sure!
Millie l Add A Little says
I am seriously freaking out at how good these looks Dana!!
Oh my god, wouldn’t it be amazing if I made banana ice cream then put chunks of this in to make an amazing vegan caramel ice cream?!?!?
Um YES!
Monique @ Ambitious Kitchen says
GIVE ME ONE NOW.
I’ll trade you for one of those pistachio cookies ;D
Ian says
If I had read the recipe properly, I wouldn’t have needed to ask my question above, i.e I weigh the dates, them pit them, right?
It’s flexible, but what I did was buy 16 ounces (1 pound) of dates WITH pits, then removed the pits (which probably only accounts for one ounce). Hope that helps!
Katie @ Youth Literature Reviews says
These look incredible! Treats that are decadent, easy, and dairy-free are not easy to come by!
Jessica says
These look unbelievable! Im going to make them this weekend.
x
Jess
Ian says
Another fab recipe! I have a quick question: Is 16 oz. the weight of the dates pre-pitted or post-pitted? Will be making these at the weekend. I having so much fun with your recipes and everyone loves the results!
Alex @ DelishKnowledge says
Oh my gosh, I can’t even handle your genius sometimes. Seriously- you make the rest of us look bad ;)
THESE look incredible! I am so happy I have all the ingredients- I know what I’m doing tonight!
Hannah Elizabeth says
Oh, yum, Dana, these look so good! But, as I think I’ve said before, I have tried dates multiple times and hate them because they taste like dust. I keep seeing so many scrumptious, enticing recipes with dates that I’ve decided I need to try them again. This time, I thought I’d ask some date-loving-veterans if there are any recipes that be a good start for someone iffy on dates. If you have time, do you have any recommendations? :)
Bummer! I’d recommend trying this date caramel because it really is AMAZING. Where have you been getting your dates? Medjool is where it’s at and make sure they’re super fresh and moist. If you get good ones, there’s no way they should be tasting like dust! A good beginner way to use dates is chop them up finely and add them to oatmeal to sweeten. Another one of my personal favorites is this PB&J date smoothie! Hope that helps!
Hannah Elizabeth says
Thank you so much for responding!! I bought Medjool dates at Costco in a bag, and it seemed like every once in a while, I did run into one that was yummy melt-in-your-mouth sweetness (and I’d nearly swoon and go, “THIS is why I bought dates!”). But the great majority did indeed like dust, and even when I used them in a no-bake crust or blended up with other flavors, I could still taste that funky, off taste (then I go, “Blegh…I hate dates!” lol…). I wondered if it had anything to do with the age of the dates, but I got the same results trying them straight out of a freshly opened bag, so maybe I should find a different source.
I really, *really*, *REALLY* want to try these PB gems and the smoothie sounds right up my street!! The oatmeal sounded scrumptious, too, but I just have this love of PB that cannot be quenched or filled, despite of being mildly allergic to it, so the other two recipes are really calling to me. ;P Thanks for the suggestions! I will make them *soon*, and I hope I will be wholeheartedly in the date-loving camp by the time you post your next date recipe! :)
Hannah Elizabeth says
Okay, update: All this time, I’d been thinking that the bag I got from Costco said it was Medjool dates, but I dug up the partial bag that has been lurking in the garage and the only thing it said was that they were “100% California dates”, not Medjool!! Soooo….looks like I’m going to be buying some real-deal Medjool dates to use in my experiment instead. :) Thank you SO much for the tip and the recipes!
Shana says
I don’t want to freak you out but open your dates and check each one out from the inside before you eat them because I’d say 1/6 contain mold or bug eggs…could be why you haven’t always enjoyed yours.
Aukele | 91 Dash says
They look amazing!
Kyla @ Two Cups Cacao says
Um, yum?!?! Do you think it would be wrong to eat these truffles for every meal for the rest of my life? Because I’m totally going to do that now that you’ve shown me these. Going to have to make them. Pinned!
Um, NO. Best idea EVVERRRR! Thanks for sharing, Kyla! :D
Laura @ She Eats Well says
Um. These are ridiculous. I seriously started salivating looking at the pictures. Caramel, PB, chocolate…can’t go wrong.
Sarah says
These look incredible – can’t believe they’re so easy to make!
Anoushe says
My.. my oh myyy. THIS LOOKS LIKE PERFECTION! and even healthy enough for a pre workout snack :D yes – I am so making these. Now. !
Kati says
OMG. yum!!!!! I wonder how these would be with almond or cashew butter… I have dates just waiting to be caramelized! ;>
I think it’d be awesome! I just love the classic combo of PB chocolate.
Amber says
OH my! This is the perfect combination of all of the sweet flavors I typically crave!
Heather || Heather's Dish says
I looked at the sticky date caramel for like 5 minutes straight…can you say ENTRANCED?! These are so lovely!
Ha, thanks Heather! I know. When I made it and tasted it I was like ‘ARE YOU KIDDING ME?’ I don’t need “real caramel” anymore. This stuff is legit!
CakePants says
I’d never heard of date caramel before, but it looks fantastic! These truffles look ridiculously delicious, but I’m afraid I wouldn’t be able to stop eating them until they’re gone!
Michelle @ Healthy Recipe Ecstasy says
You had me at date caramel….I mean truffle…I mean…..everything.
haha, DO IT.
Alex @ nuttinbuttertodo says
omg I have been DYING to find a good date caramel recipe!! this looks so amazing, I’m drooling all over my keyboard
Alessandra says
FREAKING LOVE THIS IDEA!! I’ve never heard of date caramel but I can’t wait to make it. I think I have all these ingredients in my house already. Also, can I just say….I LOVE that your truffles are “rustic” looking. I always shy away from truffles or cake balls because dang, getting them round is a HASSLE! Love how casual these look. Hopefully making them tonight!
You’re in for a treat! Date caramel is DA BOMB. Don’t forget the sea salt! Glad you appreciate a “rustic” truffle too. I didn’t have a melon baller, but if you did they’d look much prettier!
Helen says
For fussy friends, could use a silicon sweet mould, line with the melted choc first then fill in with caramel and PB and top with more choc. But for me….? Nah!
Shannon at www.strippedchic.com says
*Drooling* I don’t think these would long in my house either! There is just something irresistible about salted caramel!
G says
These look awesome! I have a question- what do you mean by DIVIDED coconut oil?
Thanks!
Good question. It means that in the preparation of the truffles, you divide the coconut oil between steps, which I outline in the instructions. Hope that helps!
Maryea {happy healthy mama} says
I’m dying just looking at these! I love that I have all these ingredients on hand almost all the time. Can’t wait to try this.
Katie @ 24 Carrot Life says
I wish I could say something about how amazing these look but I’m drooling too much to talk.
Danielle @ Chits and Chats and Chocolate says
These are impressive! I can’t even wait to try one, I’m going to go check my cupboard for the ingredients!
Stephanie @ A Magpie in the Sky says
You look at these pictures and you think ‘mmm naughty, I can’t make those, I’ll eat them all and it’ll be like a million calories’ then you read the ingredients and think ‘hurrah, look at all the goodness, I need to make these, and maybe eat them all’
Ha! So true. I just like that you said ‘mmm naughty.’ Made my day. Hope you enjoy these, Stephanie!
Tom @ Raise Your Garden says
Wow I thought the same thing about truffles. Out of my league! You’ve just convinced that I can make these so here it goes!
Sammy says
I always shy away from caramel recipes as I’ve never been able to successfully make it this is such a fab idea
S xo
blinkeredbarbielife.blogspot.com
Easy, Healty and Yummy says
easy perfection! yummy!